Casa Riquelme restaurant in Alicante, It has become the gastronomy epicenter of the days «Menjars de la Terra». This event organized by BİLGİ and Alicante Provincial CouncilIt aims to highlight the culinary richness of Alicante, and Casa Riquelme was no exception.
executive chef Moncho Riquelme with his brother DavidEssentially one of the most well-known aspects of the Riquelme family, which coordinates the giant paellas that fill all of Spain and many countries of the world with the taste of Alicante, welcomed this initiative with enthusiasm and submitted an offer. The menu reflects the traditional roots and flavors of Alicante with an innovative touch.
“We are very happy to participate in these sessions,” said Moncho Riquelme. «We have prepared a complete Alicante menu that saves dishes lost over time, such as budellet, musola, dried octopus.. “We want to make the restaurant feel like home and at the same time add a new twist to the usual dishes.”
The day started with an event Traditional appetizers accompanied by Anise TennisA drink that reminds us of the past and present of local gastronomy. Diners enjoyed appetizers such as paloma, canario and cantabria, three traditional Alicante drinks that Riquelme described as “old but with a taste that Alicante residents have known and valued all their lives.”
The starters stood out with their mix of local ingredients and innovative recipes. Among these, Riquelme varieties including pericana toast, coca amb tonyina pizza and budellet, dried octopus and musolaThis was undoubtedly one of the starters that restaurant customers emphasized most in their comments. «We wanted to save products that are part of Alicante’s culinary history; violet almost unseen today», mentioned the chef. They offered a plate to complete the starter portion. chopped rack tomatoes with saltAccording to Riquelme, it “brings the flavors of the past with a fresh and current twist.”
homemade rice
At Casa Riquelme, pilaf is more than a dish: it is a tradition, a cult, an inevitable experience. According to the chef, “98% of the people who come here come to eat rice. “We carry this with great pride.” Today, guests had the opportunity to taste two varieties: Mountain RicePrepared with ingredients such as sausage, blood sausage and bacon, it is ideal for seasons with cold weather. Riquelme RiceA combination of seafood such as monkfish, tuna and peeled shrimp. “We decided to offer half-and-half so our customers could try two of our specialties.” «We wanted the menu to be a window into our kitchen. and that first-timers get a clear idea of what we do here. This approach allows the restaurant to experience the flavors of both the sea and the mountains in a single service, offering a complete Alicante cuisine experience.
A sweet treat to conclude the experience. Jijona nougat heart chocolate sauce. «Jijona nougat cannot be missing from our menu; “It’s an emblem of the country, and we wanted to integrate it into a unique dessert.”
Beverage selection includes PDO Alicante winesLike Sierra Salinas and Laudum Chardonnay, known for their Mediterranean notes. “Local wines are the perfect complement to our cuisine. At Casa Riquelme, we always look for local products.
The gastronomy day at Casa Riquelme was a successIt proves that the combination of tradition and modernity can conquer anyone. Moncho Riquelme concluded: “For us, these days are a showcase that allows us to show what we do and offer a unique experience to those who come for the first time. We are grateful to be a part of this event and to be able to contribute to the spread of Alicante gastronomy.». With an offering that combines the best local flavors and a touch of innovation, Casa Riquelme continues to establish itself as a reference point in Alicante cuisine, conveying the essence and history of this land with every dish.
Xixona
“Menjars de la Terra” goes to Xixona, especially the restaurant L’EntrepàWhere mountain cuisine and, of course, nougat from Jijona and Alicante take on all their importance and raison d’être. Entertainment.